Cassell's dictionary of cookery

prepared in the following way was originally intended for turkey (to "avoid spending forty or fifty francs on truffles "), but it is equally suited to hare. Mince together veal, chicken, and partridge flesh, if these are to be had, in small and equal portions, and add four ounces of sausage-meat. Boil from fifteen to twenty fine Lyons chestnuts till tender in salt and water. A stick of celery may be simmered with them. "WTien the chestnuts are done enough, crush them, and mix them with the mincemeat. Put a clove of garlic and a handful of fresh green parsley-leaves inside the hare, fill it with the stuffing, and sew up securely. Stuffing for Hare, Meg Dod's.— Grate the crumb of a stale penny loaf, and soak it in port or claret. Slix with it four ounces of beef suet chopped small, a tea-spoonful of finely-shred parsley, a small pinch of minced shallot, a tea-spoonful of grated lemonrind, a tea-spoonful of grated nutmeg, and a little salt and cayenne, ilix the ingredients thoroughly', and bind them together with yolk of egg. Put the forcemeat into the hare, and sew it up closely. If the liver -is in a sound state, it may be parboiled, chopped, and mixed with the forcemeat. In the original recipe it was recommended that a boned anchovy should be added to this preparation. This may be introduced or omitted, according to taste. Stuffings, Forcemeat, Dr. Kitchiner on. — -Forcemeat is considered an indispensable accompaniment to most made dishes, and when composed with good taste gives additional spirit and relish to even that " Sovereign of Savouriness" — turtle soup. It is also sent up in patties STU (934 ) STU and for stuffings of veal, game, poultry, &c. The ingredients should be so proportioned that no flavour predominates. To give the same stuffing for veal, hare, &c., argues a poverty of invention; with a little contrivanee you may make (is great a variety as you have dishes. The poignancy of forcemeat should be proportioned to the savouriness of tlie viands to which it is intended to give an additional zest. Some dishes require a very delicately flavoured forcemeat — for others it must be full and highly seasoned. What would be appropriate in a turkey would be insipid with turtle. Tastes are so different, and the praise the cook receives will depend so much on her pleasing the palate of those she works for, that all her sagacity must be on the alert to produce the flavours to which her employers are partial. ]Most people have an acquired and peculiar taste in stuffings, &c., and what exactly pleases one seldom is precisely what another considers the most agreeable, and after all the contrivance of a painstaking palatician to combine her " haut gouts''' in the most exquisite proportions, the very dish one likes the best is acid or insipid to the rest. Sturgeon. — The sturgeon is a large fish somewhat resembling the shark in form. Its body is more or less covered with rows of bony spikes. In the north of Europe, and in some of the States of North America it is caught in abundance, but it is seldom met with in English rivers. It is said that those who have THE STDRGEON-,